<p>Or better yet, 9 of them?</p>
<p>I don’t know if the recipe I’m using means 10 graham cracker halves (where it’s been divided), e.g. 10 squares, or 10 whole rectangles. Is a whole graham cracker half a serving? (15g?) </p>
<p>I only have so much graham crackers and this is actually a trial run before a friend’s birthday, so I’d like enough graham crackers to last two baking sessions. But I don’t want my reluctance to spend more money to backfire on me.</p>
<p>You are so cute…</p>
<p>In my opinion, one graham cracker is the whole rectangle - no breaking it. I assume a serving size is 2 full sheets, so one serving would be one full sheet.</p>
<p>I’m no expert, but I would use a square (half after division). Never really thought about it differently, but I could be wrong.</p>
<p>What happens when you google it on one of the cooking sites?</p>
<p>What are you making? That may help estimate. I looked at labels on line, and some brands consider a serving 2 full sheets and some seem to count individual sections.</p>
<p>Well I’m attempting to make cheesecake crust.</p>
<p>I’m using a 7 inch pan, and the recipe I’m using was calibrated for a 9 inch pan and 15 crackers, so I applied (49/81) * 15 to get roughly 9 crackers. Should 9 squares or 9 rectangles cover enough of the bottom at a sufficient thickness for a cheesecake?</p>
<p>I think it won’t matter too much. It won’t be the end of the world if the crust is too thick, or too thin, for that matter. The cheesecake filling should hold it all together, just fine.</p>
<p>I would bail on the math and crush up enough crackers to make about an 1/8 inch thick layer.</p>
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<p>Grammar crackers? ;)</p>
<p>galoisien - why don’t you start with 9 squares and see how it looks - you can always add more crumbs to the mixture if it doesn’t look right, but it’s a little harder to remove them if you add them all at once.</p>
<p>Or buy graham cracker crumbs, found with the baking goods.</p>
<p>I like my graham cracker crusts to be thicker, rather than thinner. ‘A’ graham cracker is one whole piece as removed from the little wax-paper packet, a piece with the perforations intact. </p>
<p>Why aren’t you making it with a 9 inch pan?</p>
<p>I vote for the whole rectangle.</p>
<p>I also vote for buying the graham cracker crust already made and sold in those foil baking tins.</p>
<p>Graham cracker crust is one of the finest inventions of our lifetimes, and definitely one of the most important parts of the cheesecake.</p>